Recipes Included On This Page Chinois Sea Scallops with Spicy Vinegar Chocolate Bread Pudding - Sass Curried Cauliflower Soup (Newman) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Chinois Sea Scallops with Spicy Vinegar Recipe By : Wolfgang Puck, Chinois Serving Size : 6 Preparation Time :0:00 Categories : Seafood Appetizers Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound sea scallops -- halved horizontally 1 tablespoon curry powder salt freshly ground pepper ***Sauce*** 1 small cucumber 1 small bunch dill 4 tablespoons honey vinegar 2 egg yolks 1 tablespoon water salt freshly ground pepper 2 bunches watercress 12 oyster shells 4 tablespoons peanut oil 6 tablespoons salmon caviar Sprinkle the scallop slices with the curry powder and salt and pepper and let rest for 1 hour. Prepare the sauce: Peel the skin with 3/8 inch of the flesh attached from the cucumber. Discard the remaining flesh and seeds or reserve for another use. Coarsely chop the cucumber with the skin and the dill, place in a blender with the honey vinegar and puree. In a pan over very low heat or over a bain-marie, whisk the egg yolks and water together constantly until the mixture doubles in volume. Be sure to keep the heat very low to prevent the yolks from curdling. Remove from the heat, add the cucumber puree, season with salt and pepper to taste. Mix well and set aside. Divide the watercress among 6 appetizer plates, making a bed for the oyster shells so they won't tip and the sauce won't spill over. Place 2 shells on each plate and fill each with some of the cucumber/vinegar sauce. In a saute pan, heat the peanut oil until it is hot and in it saute the scallops over high heat, turning once, for about 1 minute. Remove the scallops from the pan and drain on paper towels. Presentation: Arrange the scallop slices in the oyster shells and garnish each shell with a spoonful of the salmon caviar and serve warm. Recipe from "Wolfgang Puck Cookbook" Recipes from Spago, Chinois, and Points East and West ISBN 0-679-76125-X (paperback) Posted to RecipeCafe and FareShare 3/99 by JoAnn Pellegrino Formatted in MasterCook by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread Pudding - Sass Recipe By : THE PRESSURED COOK by Lorna Sass (Morrow, 1999) Serving Size : 8 Preparation Time :0:00 Categories : Pressure Cooker Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unsweetened cocoa powder one-third-cup cold strong coffee -- or 1/3 cup cold water -- mixed with 1/2 teaspoon instant coffee powder 1 1/2 cups half-and-half 6 large egg yolks -- or extra large 1/2 cup sugar 4 cups cubed bread loosely packed -- see note 1 cup semisweet chocolate morsels Sweetened whipped cream or ice cream -- for garnish Chopped toasted almonds -- for sprinkling NOTE Bread - Cut stale, crustless bread into 1/2-inch cubes. Place the cocoa in a large bowl and dribble the coffee over it. Whisk the mixture briefly to begin incorporating the cocoa powder. Add the half-and-half gradually, followed by the yolks and sugar, and blend the mixture thoroughly with the whisk. Place one-third of the bread cubes in a 1 1/2-quart souffle or other heatproof dish that fits in the cooker. Pour one-third of the cocoa mixture over the bread cubes and distribute one-third of the chocolate morsels on top. Repeat this process twice more. With a fork or your fingers, gently press the top layer of bread cubes into the liquid until they become deeply colored. Set the pudding dish in the middle of a sheet of heavy-duty aluminum foil about 2 feet long. Bring the 2 longer ends up to meet and fold over several times to seal, allowing some space on top for the pudding to puff up. Bring the short edges of the foil together and press them tightly against the sides of the dish. Set a trivet or steaming rack on the bottom of the cooker. Gently lower the pudding dish on the trivet. Pour in enough water to reach halfway up the sides of the pudding dish. Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. Let the pressure drop naturally for 10 minutes, then quick-release any remaining pressure. Remove the lid, tilting it away from you to allow excess steam to escape. When the steam subsides, carefully lift out the pudding and set it on a cooling rack. Remove the foil, put the pudding in serving dishes, and garnish with whipped cream or ice cream and toasted almonds. Or cool to room temperature and refrigerate until needed. Serves 6 to 8. - - - - - - - - - - - - - - - - - - NOTES : You'll need a 1 1/2-quart souffle dish to fit into the cooker. Adapted from THE PRESSURED COOK by Lorna Sass (Morrow, 1999). Recipe featured by Sheryl Julian, Boston Globe, 03/24/99 in "Pressed for time." Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer * Exported from MasterCook * Curried Cauliflower Soup (Newman) Recipe By : Nell Newman: Cooking Fast Food & Wine Mar 1999 Serving Size : 4 Preparation Time :0:30 Categories : Grains Soups Volume 2-3, Mar.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup millet, uncooked 1 cup water 1/4 teaspoon salt -----SOUP----- 1 tablespoon olive oil 1 medium onion -- coarsely chopped 3 cloves garlic -- minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon turmeric 1/2 teaspoon cayenne pepper 1/4 teaspoon salt -- may be doubled 2 pounds cauliflower -- cut into 1-inch florets 6 cups low-sodium chicken broth -- divided use or vegetable broth 2 cups fresh peas -- or thawed frozen peas 1) In a medium saucepan, combine the millet with the water and salt and bring to a boil. Cover and simmer over moderately low heat until the millet is tender, about 25 minutes. 2) Meanwhile, heat the oil in a large saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the garlic, cumin, coriander, turmeric, cayenne and salt and cook, stirring, until fragrant, about 1 minute. Add the cauliflower and 2 cups of the chicken stock or alternative and bring to a boil. Cover, reduce the heat to moderately low and simmer the soup until the cauliflower is very tender, about 15 minutes. 3) Working in batches, puree the soup in a blender or food processor. Return the soup to the saucepan. Stir in the remaining 4 cups of chicken stock or alternative, the cooked millet and the peas and rewarm gently over moderate heat. Season with salt and serve. EACH 241 cals, 5g fat (15%cff) - estimated by Mastercook and kitpath@earthlink.net 3/99 elf, fareshare, veg-recipes This soup was adapted from Nell's recipe as it appears in "Newman's Own Cookbook." Submitted to FareShare by Pat Hanneman Pat Hanneman's Kitchen - recipe home page http://home.earthlink.net/~kitpath/index.html Formatted in MasterCook by Art Guyer

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